电感耦合等离子体发射光谱法测定食品中二氧化硅研究

建立微波消解、电感耦合等离子体发射光谱法(ICP-AES)测定食品中二氧化硅的方法。采用碱熔融酸化方法,经微波消解、定量滤纸过滤、马弗炉高温熔融、硝酸酸化溶解进行样品前处理,电感耦合等离子体发射光谱法(ICP-AES)测定食品中二氧化硅含量。结果表明,标准曲线的线性回归方程y=696. 7x+112.5,相关系数为0.999 7、检出限为0.04 g/kg、加标回收率在91.93～96.98%、精密度良好、检测结果可靠。通过对实际样品中二氧化硅含量进行测定分析,发现二氧化硅在固体饮料、乳粉、香辛料、复合固体调味料中使用比较普遍。

Determination of silicon dioxide in food by inductively coupled plasma atomic emission spectrometry

This paper established a method for the determination of silicon dioxide in food. The methods of sample disposing were microwave digestion, quantitative filter paper suction filter, high temperature melting and nitric acid dissolving. After sample disposing, determine the content of silicon dioxide in food by inductively coupled plasma atomic emission spectrometry. The result showed that the linear regression equation of the standard curve is y = 696.7 x + 112.5, the correlation coefficient is 0.999 7, the detection limit is 0.04 g/kg, the adding standard recovery rate is 91.93 ~ 96.98%. The result of actual sample determination showed that the use of silicon dioxide in solid drink, milk powder, spices and composite solid sauces is a universal phenomenon.